Food and Wine Jan 2014
In a shallow bowl, beat the eggs with the cayenne pepper and salt and pepper. In another shallow bowl, spread the panko. Dip the chicken in the egg mixture, then the panko and press to adhere.
In a large skillet, heat the olive oil until shimmering. Add the chicken and cook over moderately high heat, turning once, until browned, about 4-6 minutes. Transfer to a paper towel lined plate to drain.
Meanwhile, in a small skillet or saucepan, heat the tomatoes, parsely and lemon juice.
To serve, place the chicken on the plate and spoon tomato mixture over top. Garnish with shaved parmigianno reggiano cheese.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 194 (73%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 528.8mg||163 %|
|Sodium 183.7mg||6 %|
|Potassium 256.5mg||7 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.7g|
|Protein 16.2g||23 %|
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Calories per serving: 265
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